Lemon Meringue Pie
A sunny lemon pie with a crisp crust, smooth tart filling, and a tall cloud of toasted meringue. This version uses a cooked Swiss-style meringue, which is a little more stable and friendly for home kitchens.
Total
80 min
Servings
8 slices
Level
Medium
Lemon meringue pie is the kind of dessert that feels bright even on a gray day. The filling is sharp, sweet, and silky, with enough lemon zest to make it taste fresh rather than sugary.
The main trick is timing. The crust needs to be fully baked before the filling goes in, and the meringue should be spread over warm filling so it sticks well and helps prevent watery gaps.
This recipe uses a Swiss-style meringue, which means the egg whites and sugar are gently warmed before whipping. It takes a few extra minutes, but it gives you a glossy topping that slices more neatly.
01What you'll need
Ingredients
15 items · 8 slices
- 1 unbaked 9-inch pie crust, homemade or store-bought, fitted into a pie plate
- Pie weights or dried beans, for blind baking
- For the lemon filling: 1 1/4 cups granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon fine salt
- 1 1/2 cups water
- 5 large egg yolks, lightly beaten; reserve the whites for the meringue
- 1/2 cup fresh lemon juice, from about 3 to 4 lemons
- 1 tablespoon finely grated lemon zest
- 3 tablespoons unsalted butter, cut into pieces
- For the meringue: 5 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 1 teaspoon vanilla extract
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Place the pie plate on a baking sheet to make it easier to move in and out of the oven.
2. Blind bake the crust
Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 18 to 20 minutes, until the edges look set. Lift out the parchment and weights, then bake for 8 to 12 minutes more, until the bottom looks dry and lightly golden. Set the crust aside.
3. Start the lemon filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the water until smooth. Cook over medium heat, whisking often, until the mixture thickens and begins to bubble.
4. Temper the egg yolks
Slowly whisk about 1 cup of the hot thickened mixture into the beaten egg yolks. This is called tempering, and it gently warms the yolks so they do not scramble. Whisk the yolk mixture back into the saucepan.
5. Finish the filling
Cook the filling over medium heat, whisking constantly, until it comes to a gentle boil. Keep cooking and whisking for 2 full minutes so the cornstarch sets properly. Remove from the heat and whisk in the lemon juice, lemon zest, and butter until smooth. Pour the warm filling into the baked crust.
6. Warm the meringue mixture
Set a heatproof bowl over a saucepan of barely simmering water. Add the egg whites, sugar, cream of tartar, and salt. Whisk constantly until the sugar dissolves and the mixture reaches 160°F on an instant-read thermometer. If you do not have a thermometer, rub a little mixture between your fingers; it should feel smooth, not gritty.
7. Whip the meringue
Remove the bowl from the heat. Add the vanilla. Beat with an electric mixer on medium-high speed until the meringue is glossy and holds stiff peaks, 4 to 6 minutes. Stiff peaks means the meringue stands upright when you lift the beaters.
8. Top and brown the pie
Spoon the meringue over the warm lemon filling. Spread it all the way to the crust so it seals the filling underneath. Make swirls with the back of a spoon. Bake at 375°F for 8 to 10 minutes, until the meringue is lightly browned. Watch closely near the end.
9. Cool and chill
Let the pie cool at room temperature for 1 hour. Refrigerate for at least 4 hours before slicing. For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts.
03From our kitchen
Cook's tips
- Make-ahead: Bake the pie crust up to 1 day ahead. Keep it loosely covered at room temperature. The filled and topped pie is best made the day you plan to serve it.
- Storage: Refrigerate leftover pie, loosely covered, for up to 2 days. The meringue may weep a little over time, which means small beads of moisture can form on top or under the topping.
- Do not freeze: Lemon meringue pie does not freeze well. The filling can turn watery and the meringue can become spongy after thawing.
- Use fresh lemon juice if you can. Bottled lemon juice tastes flatter and can make the filling seem too sharp without the fresh lemon aroma.
- If the filling seems thin, it likely was not boiled long enough after the egg yolks were added. Cook it until it bubbles, then keep whisking for 2 full minutes.
- If the meringue shrinks, it may not have been spread to the crust. Seal the meringue against the crust edge before baking so it has something to hold onto.
Cook's note
A fully baked crust is important here because the filled pie only returns to the oven long enough to brown the meringue. If your crust puffs while blind baking, gently press it down with the back of a spoon after removing the pie weights.
04Frequently asked
Questions & answers
Why is my lemon meringue pie watery?
The filling may not have cooked long enough, or the meringue may not have sealed to the crust. Cornstarch fillings need to boil for a couple of minutes to set. Spreading the meringue over warm filling and sealing it to the crust also helps prevent liquid from forming between layers.
Can I use a store-bought pie crust?
Yes. A refrigerated or frozen 9-inch pie crust works well. Bake it fully before adding the lemon filling, following the package directions for a blind-baked crust if they are provided.
Can I make lemon meringue pie the night before?
You can, but it is at its neatest within the first day. If making it the night before, cool it completely, refrigerate it uncovered until cold, then loosely cover it. Avoid pressing plastic wrap against the meringue.
Do I need a kitchen torch?
No. The oven browns the meringue nicely. A kitchen torch can be used for extra color, but keep it moving so the sugar does not burn.
Can I make the pie less tart?
Yes. Reduce the lemon juice to 1/3 cup and add 2 tablespoons more water. Keep the lemon zest, since it adds fragrance without as much sharpness.
05Keep cooking
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